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+ servings

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake is full of nutty flavor and super soft. The frosting alone in this recipe is worth just eating with a spoon! Perfect for a crowd.
Course Dessert
Cuisine American
Keyword cake, Dessert, Peanut Butter, Recipe, sheetcake
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 servings
Calories 156kcal
Author Amy Williams mynameissnickerdoodle.com



  • 1 Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • 1/2 Cup Butter
  • 1/4 Cup Creamy Peanut Butter
  • 1 1/2 Cups Milk
  • 2 Eggs Large
  • 1 tsp Pure Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1/2 tsp Kosher Salt
  • 1 tsp Baking Soda


  • 3/4 Cup Creamy Peanut Butter Divided
  • 1/2 Cup Butter
  • 2 1/2 Cups Powdered Sugar
  • 1 tsp Pure Vanilla Extract
  • 6 TBSP Milk
  • 1 1/2 Cups Mini Peanut Butter Cups
  • 1 Cup Semi Sweet Chocolate Chips



  • Preheat oven to 375 degrees.
  • In a medium pot combine butter, peanut butter and 1 cup of milk together over medium high heat.  
  • Bring to a boil and remove from heat.  
  • In a large bowl whisk together sugar, brown sugar, flour, salt and baking soda.  
  • Pour in peanut butter mixture and stir to combine.  
  • Add in eggs, remaining 1/2 cup of milk and vanilla.  Stir well.  
  • Pour mixture into a greased standard baking sheet (18"x13") with an edge.  
  • Spread out evenly and bake for 15 minutes.  


  • While the cake is baking start making the frosting.
  • In a medium pan melt butter, 1/2 cup peanut butter and milk together over medium high heat.  
  • Bring to a boil, stirring constantly.  
  • Remove from heat and stir in vanilla and powdered sugar. 
  • Whisk until smooth.  
  • Remove cake from oven and immediately pour frosting over the top.  
  • Spread out evenly if needed.  
  • Let the frosting set for 15 minutes before sprinkling with mini peanut butter cups and chocolate chips. 
  • Cool the cake and frosting for 30 minutes.  
  • In a small bowl melt remaining 1/4 cup of peanut butter in the microwave for 30 seconds.  
  • Drizzle over the entire cake and let it set for 30 minutes before cutting and serving.  


Serving: 24servings | Calories: 156kcal | Carbohydrates: 23.8g | Protein: 2.8g | Cholesterol: 27mg | Sodium: 157mg | Sugar: 15.2g